Veggies Stir Fry

Here is a quick recipe of stir fried vegetables which is my family favorite. My 5 year old Anaya just loves this.

We usually make it a little sour, but if you don’t prefer too sour food, just reduce the lime juice quantity.

Sometimes I also add boiled chick peas or boiled pink beans. Just add them along with the corn kernels.

You are free to add any veggies of your choice.



1 cup corn kernels (fresh or frozen),

1 cup Brussels sprout cut into halves,

1 cup asparagus cut into 1 inch pieces,

1 cup broccoli florets,

1/4th cup carrot cut into stripes,

1/2 tsp black pepper powder,

3 to 4 tsps lime juice,

1 tsp olive oil,

Salt to taste


Heat olive oil in a pan and add Brussels sprout and corn. Cover the pan and let it cook for a minute.

Now add carrots and cover and cook for another minute. Next add asparagus and broccoli florets, mix well and sprinkle pepper powder, salt and lime juice. Cover the pan and let it cook for a minute or two.

Take care not to over cook the veggies…they should be crunchy.

Serve hot.


Garlic Cheese Bread

As typed by Milo…

This post is dedicated to my dear friend and office confidant Laura. She gifted me this bottle of authentic Olive oil which she got all the way from Spain to Norway to India. Thanks Laura. Yet another inspiration to keep cooking with my spouse.cheese garlic bread

Ingredients –

1.5 cups All-purpose flour/Maida,

1 tsp. active dry yeast,

½ tsp. sugar,

2 tbsp. olive oil,

Pepper powder,

Italian spice mix/pizza masala,

½ cup water,

2 cheese cubes,

4 tsp. garlic paste,

Salt to taste

Method –

Slightly warm ½ cup water and put sugar and yeast and let it stand for 15 minutes till the yeast bubbles up.

Take 1 cup flour and mix it with 1 tbsp. olive oil and the yeast solution. Knead it well and keep the dough covered in a warm place for an hour.

The dough will rise to double the quantity.

After an hour, punch the dough to remove the air and mix in ½ cup flour, salt to taste, pepper and Italian spice mix as per your taste. Knead the dough well for around 5 minutes.

Cover and keep it in a warm place to rise. It will take another 45 minutes to an hour.

Now knead the dough for 2 to 3 minutes and divide it into 2 portions.

Take the first portion on a flat surface and roll it out into a circle using a rolling pin.

Apply 2 tsp. garlic paste evenly on the rolled surface and sprinkle with grated cheese.

Press the cheese lightly with your fingertips so that it sticks to the dough.

Now fold the rolled circle into half, press and seal the edges lightly.

Apply 1 tbsp. olive oil on the outer surface of the bread and sprinkle Italian seasoning over it.

Do the same steps for the other portion of the dough.

Preheat the oven at 220 degree Centigrade for 10 minutes.

Place the bread on the baking tray lined with aluminum foil. Cut it into 4 pieces using a knife and bake for around 10 to 15 minutes.

Relish it when its hot.

Fresh Garlic Bread – Norwegian Style



As typed by Milo…

Mid of May 2013 I had an opportunity to visit Oslo, Norway on an official assignment. As always buying local Norwegian ingredients and bringing them back to India and making a custom India-International dish was on my un-official agenda 🙂

Norwegians are very proud to have a variety of bread types, from half-baked to healthy whole grain varieties; they all are always stacked in convenient stores across Oslo. Ready to make bread flour and a packet of yeast was something I picked up to be taken to India. To this I could also add the Norwegian herbs a packet that was gifted by my dear Norwegian friend and foodie Oddlaug Lindgard.

Here is a Norwegian bread recipe customized for the Indian palate, dedicated to Oddlaug.


1) 500 grams Norwegian ready to bake flour. This variety isn’t available in India obviously, but a close equivalent can be easily made at home. We have a flour making machine (Ghar-Ghanti) at home and making instant healthy flour is therefore very easy. If you don’t get a ready to make whole grain bread mix you could make a 500 grams mix at home by mixing fine whole wheat grain flour 350 grams, coarse whole wheat grain flour 75 grams (having an occasional whole grain gives the very good look, besides the healthy fibre) , oats 50 grams , and 25 grams sesame seeds.

2) Yeast (I used a Norwegian brand but there are several Indian local brands available)

3) 100 grams garlic de-skinned garlic pods, you could reduce this for a milder flavor.

4) 2 table spoons dried red chili flakes; I made them fresh at home by simply cutting dried chilies in 5mm by 5mm pieces.

5) 1 table spoon dried dehydrated curry leaves powder; this was also made at home to ensure authentic freshness. Simply dehydrate the curry leaves in an oven and then crush/grind them in a mixture. Preserve in a deep freezer.

6) Olive oil.

7) Norwegian herbs. This was a gift by my dear friend Oddlaug when she learnt about CookingWithMySpouse. It is impossible to get one in India, but I can suggest an equivalent. Take 2-3 handful of Kasuri Methi, a pinch of Saffron and 2 tea spoons of bay leaf powder. This should give the baked bread a nice texture and flavor.


Activate the yeast by adding the yeast powder to 150 ml warm water set aside for 10 minutes. You should get a fermented smell if the yeast is good to use. Long term refrigeration of yeast makes it dormant and ineffective.

Coarsely crush the garlic pods in a pestle.Mix the Norwegian bread mix (or you Indian equivalent) , Norwegian herbs (or the Indian equivalent), Garlic paste, Curry leaves powder, chili flakes. Add salt to taste. Add a tea spoon of sugar. Now start adding water and knead well. Also add the warm yeast liquid. The kneaded dough should be firm.

Make buns and add cuts to allow the buns to expand well when baking. Place on a baking dish with an aluminum foil. Set aside for 10 minutes to let the yeast do its work. The uncooked buns will rise.

While the uncooked buns rise pre-heat the oven to 200 degrees Celsius for 10 minutes. Place the uncooked buns into the oven and let them cook for 25-30 minutes. The top of the bun may become a little hard and brittle. Remove the buns and brush them with olive oil and put them back into the oven for another 10 minutes.

The buns are now ready to be served plain of with a side dish. We served the hot buns with Tomato Marmalade, and what a dish it turned out to be. One of the best breads I have ever eaten second only to authentic Norwegian bread and original Goan fresh bread.

Corn Broccoli Summer Salad

Brocoli Corn Summer Salad

Hello everybody!!! We are back to blogging after a long hiatus. There is no particular reason for not updating the blog. There were lot of new recipes tried but did not click pictures due to sheer laziness, so will try our best to post at least one recipe weekly.

Here is one healthy salad recipe which we try and eat once a week mostly for weekend dinners along with homemade low fat pizzas.  You can exclude eggs if you don’t like it. We will post the recipe for pizza soon till then enjoy this healthy Corn Broccoli Summer Salad.

Ingredients –

1 cup boiled corn kernels,

1 cup soaked and boiled chick peas (garbanzo beans/kabuli chana),

1 cup broccoli florets,

1 big onion sliced,

2 big tomatoes sliced,

1 cucumber sliced,

½ cup purple or green cabbage shredded,

1 cup chopped lettuce,

½ cup grapes,

½ cup chopped boiled egg whites (optional),

1 big lime juice,

½ tsp pepper powder,

1 tsp butter,

Salt to taste.

Method –

Heat butter in a ban and stir fry broccoli florets for 2 to 3 minutes.

Add corn and chick peas to the broccoli and continue to stir fry for another 2 minutes.

Sprinkle salt, pepper powder and little lime juice. Switch off the gas and allow it to cool completely.

In a big salad bowl mix all the ingredients from onions to grapes.

Mix in the broccoli, corn and chick peas in the salad bowl.

Adjust salt, pepper and lime juice.

In the end gently mix in the boiled egg white. Serve along with soup or pizzas.

Sweet Potato Soup With Smoked Chiles

As written by Milo… 

All my journeys to the US so far have been eventful, but my October 2011 to Hadley Massachusetts visit was the most memorable. It was October 2011 and well into Fall, but it felt late autumn. The foliage was stunningly vivid with hues of green to orange to deep maroon. It was during this time that many parts of North-Eastern America including Massachusetts experienced untimely and heavy snow fall. The leaves of most of the trees hadn’t yet withered away, as a result of this snow accumulated over the trees, which caused most of the trees to bow with many of their branches snapping. This caused unprecedented power outages. The area in which I lived was also hit by a resultant power outage (I was lucky to have the power restored within 24 hours, but far flung counties didn’t have power for several days).

 With no power and no telephone lines working I was entirely dependent on my iPod to keep myself engaged. It might have been mid morning when all of a sudden I had Carol’s (my onsite Manager) friends come over to pick me up. They insisted I join them to Carol’s house. Without power where I lived I had no choice. I readily agreed. Apparently Carol’s area although affected by the snow had uninterrupted power.

 It was very kind of Carol to invite friends affected by the untimely snow to her place. With lots of conversations and an American Football match we didn’t realise it was just about time for dinner. The motivation for this post was the soup, which Carol had prepared for all of us for dinnertime.

 The soup had this perfect smoked chilly aroma. While it was frigid cold outdoors the soup kept us warm indoors. I couldn’t resist but ask for the recipe, which Carol gladly shared along with a can of Chipotle Peppers.

 Once I returned back to India Varsha and I prepared it, as told by Carol with minor Indian customization. Here is one more addition to the menu of cookingwithmyspouse, courtesy Carol.


Ingredients –

2 tbsp unsalted butter (We used 2 tsp butter),

1 medium onion roughly chopped,

2 garlic cloves (We used 5 cloves),

3 medium sweet potatoes peeled and quartered,

4 cups chicken stock,

1/2 cup honey (We omitted),

1/2 cup heavy cream,

2 tbsp pureed and canned chipotles,

Salt and freshly ground pepper

Garnish –

Crushed tortilla chips

Method –

In a large sauce pan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent.

Raise the heat to high, add the sweet potatoes ans stock, and bring to a boil.

Lower the heat to medium and simmer for 30 minutes.

Remove from heat and add the honey, cream and chipotles.

Using an immersion blender (or regular blender), puree until smooth.

Strain through fine mesh strainer (optional).

Serve warm, sprinkling each serving with a handful of crushed tortilla chips.

Mushroom Quiche

It’s been a long time I have posted something on the blog. Our house was getting renovated all this while and it’s not that I was busy with it. I just could not get connected to the internet. Things were not in its place.

Now that everything is set I will try my best to post at least one recipe every week.

So here is a recipe for a Quiche I adapted from Nags of Edible Garden. She has an amazing space. You just cannot go wrong any where in making this and is absolutely delicious. I had a few mushrooms remaining so decided to go on with the mushroom stuffing. You can have a chicken or paneer or any other vegetable stuffing of your choice. So here is the recipe.

For the filling-

8 to 10 button mushrooms,

1 big onion chopped lengthwise,

½ tsp Pepper powder,

1 tsp butter,

Salt to taste

For the topping-

2 eggs,

1/4th cup milk,

½ cup grated cheese,

Salt to taste,

½ tsp Pepper powder

For the crust-

1.5 cups All purpose flour (Maida),

1/4th cup cold butter (I used Amul butter),

1 egg,

Salt to taste,

Iced cold water to knead the flour

Method –

Cut 1/4th cup butter into small cubes and mix it well with the All purpose flour.

Break an egg into the flour, add salt and knead the dough lightly with very little cold water. Make a ball of the dough and refrigerate it for an hour.

Heat 1 tsp butter in a pan and fry onions till brown. Next add chopped mushrooms and continue frying till mushrooms are cooked. Season with salt and pepper. Switch off the gas and allow it to cool.

Roll the dough with a rolling pin like a thick chapatti and place it in a greased pie pan/cake pan.

Bake it at 230 degree C for 10 minutes.

Take it out of the oven and fill the mushroom stuffing evenly on the crust.

Beat 2 eggs lightly mix in milk, cheese, salt and pepper. Pout this over the mushroom filling and bake it at 175 degree C for approx 20 minutes. Check if the milk egg mixture has got set by piercing a knife. If not, then bake for some more time.

Allow it to cool for 10 minutes and carefully de mould it. Cut and serve when warm.